Mapo Tofu Szechuan Style
Ingredients
400
g
Vantastic Tofu Natural
50
g
textured soy protein
0.5
ts
salt
15
g
dried shiitake mushrooms (approx. 3 mushrooms)
20
g
ginger
3
pc
spring onions
3
Clove(s)
garlic
2
ts
szechuan pepper
3
tb
peanut oil
3
pc
dried chillies
3
tb
doubanjiang (spicy bean sauce)
2
tb
cornflour, mixed with water
3
tb
water for the cornflour
Preparation
1. Pour 50 to 60 millilitres of boiling water over the textured soy protein and salt and leave to infuse for 10 minutes. Also soak the shiitake in boiling water. Then drain the mushrooms and squeeze well keeping the water they were soaked in.
2. Carefully cut the Vantastic Tofu into 3-centimetre cubes and blanch for 2 minutes in lightly salted boiling water.
3. Finely chop the shiitake mushrooms, ginger and garlic; slice the white part of the spring onion into fine rings. Finely grind the Szechuan pepper.
4. Pour 2 tablespoons of peanut oil into a hot pan, fry the mushrooms and soaked textured soy protein over a medium to high heat for 5 minutes, stirring occasionally. Then remove from the pan.
5. Add the remaining peanut oil to the pan and fry the finely chopped ginger, garlic, the white part of the spring onion, optionally the dried chillies and half of the ground Szechuan pepper over a medium heat for 3 minutes. Add the doubanjang and fry for a further 2 minutes.
6. Use 500 millilitres of the water that the mushrooms have been soaked in. Pour into the pan, bring to the boil and simmer over a low to medium heat for 5 minutes. Add the fried textured soy protein, carefully fold in the tofu and leave to infuse for 3 minutes. Stir in the cornflour, bring to the boil briefly until the sauce has thickened and top with the finely chopped spring onion greens and the remaining Szechuan pepper.
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